Sesame Asparagus and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Super Quick. Use the heaviest jelly-roll pan or roasting pan available for roasting the vegetables. Ingredients:
2 tablespoons rice wine vinegar |
1 teaspoon dark sesame oil |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
1/8 teaspoon black pepper |
1 pound fresh asparagus spears |
8 ounces whole fresh mushrooms |
1/2 teaspoon sesame seeds (optional) |
Directions:
1. Preheat oven to 500°.
2. Combine first 5 ingredients in a heavy-duty zip-top plastic bag. Snap off tough ends of asparagus. Remove scales with a vegetable peeler, if desired. Cut asparagus spears in half. Cut mushrooms into quarters (or in half, if small). Add asparagus, mushrooms, and, if desired, sesame seeds to vinegar mixture; seal bag, and turn to coat vegetables well.
3. Place vegetables in a single layer on a 15 x 10-inch jelly-roll pan. Bake at 500° for 10 minutes or until tender, stirring after 5 minutes.
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